Thursday, January 16, 2014

Maple Cider Pork Belly

Maple Cider Pork Belly
by Christine

2 pounds pork belly, trimmed of skin if desired
4 cups apple cider
6 garlic cloves, smashed
2 Tablespoons kosher salt

Place pork, cider, garlic and salt in a large Ziploc and refrigerate overnight.

1 Tablespoon kosher salt
Pre-heat oven to 325°F.  

Mix salt and seasoning.

Drain pork and pat dry with paper towels.  Sprinkle rub evenly over pork belly, rubbing into the fat and meat.  Place in a roasting pan and cook for 1 1/2 to 2 hours.  Fat will be all crackly and delightful.  Let rest for 20 minutes before slicing.  Sprinkle with additional Spice House Gateway To The North Maple Garlic Seasoning if desired.

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